Italian

Homemade Spaghetti Carbonara

⏱ Prep/Cook: 25 min👤 Serves: 2

Ingredients

• 200g spaghetti

• 150g guanciale (or pancetta)

• 3 egg yolks + 1 whole egg

• 80g Pecorino Romano, grated

• Black pepper, generously

• Salt

Instructions

Cook guanciale until crispy. Beat eggs with pecorino and generous black pepper to a cream.

Cook pasta in very salty water. Reserve 1 cup pasta water. Off heat, toss hot pasta with guanciale fat, then pour egg mixture, tossing rapidly and adding pasta water a splash at a time to create a silky, flowing sauce. Serve immediately.